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Weiss Guy Ale
American Pale Ale • All Grain • 10 gal
Racked it after 5 days, then again at 7. It is tasting mighty good at this point. This isn't my first try at this recipe, but a modification of two other trys which turned out wonderful as well. They were 50/50's. I will probably save a couple bottles of this for competition.
May 31, 2002 pm 02:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 7 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 80 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
****************************************** - Mash Schedule: - 122 degrees – 20 min 147 degrees – 40 min 170 degrees – 10 min - ****************************************** - Hop Schedule: - 1oz Tettnanger 80 min 2oz Tettnanger 60 min 2oz Tettnanger 5 min 1oz Tettnanger steep 2oz Tettnanger dry hop - ****************************************** - 1 Tsp Gypsum in Mash Water 1 Tbsp Irish Moss @ 75 minutes into boil - ******************************************
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 8.0 SRM | 5 - 14 | |
| Alcohol: | 4.9% ABV | 4.5% - 6% | |
| Bitterness: | 32.5 IBU | 30 - 45 | |
Discussion
One more thing....
2002-06-12 11:39am
While not too hoppy, they are present. If the bitter is not all appealing, cut back on the hops as I do so aggressively. This is v3 of this beer I have found that the mash temps are VERY important so if you try this one, get the temps right! In v2 I failed to do that. The result was noticable but it was still good. The color is very impressive with lots of body as well. OG was 1060; FG looks like it will land at 1020. Happy Brewing.
Also
2002-06-12 11:42am
It has been warm up here in Seattle. It fermented between 72-78 degrees.
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